Chicken Shawarma Recipe

Chicken thighs: Boneless and skinless, these are the main protein for the dish.

Olive oil: Used for marinating the chicken, it adds richness and helps the spices adhere.

Lemon juice: Freshly squeezed, it adds a tangy brightness to the marinade.

Cumin: Ground spice that adds a warm, earthy flavor.

Coriander: Ground spice that adds a citrusy, slightly sweet flavor.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color.

Turmeric: Ground spice that adds a warm, slightly bitter flavor and a golden color.

Cinnamon: Ground spice that adds a sweet and woody flavor.

Black pepper: Ground spice that adds a sharp, pungent flavor.

Salt: Enhances the overall flavor of the dish.

Garlic: Minced cloves that add a pungent and savory flavor.

When marinating the chicken thighs, ensure they are evenly coated by massaging the marinade into the meat. This helps the spices and flavors penetrate deeper, resulting in a more flavorful shawarma. Additionally, letting the chicken marinate overnight in the refrigerator allows the seasonings to meld and intensify, giving you a richer taste.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but can still absorb the marinade well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, which can brighten up the dish in the same way.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and slightly sweet flavor profile, making them a good alternative.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor that can mimic the taste of coriander.

• paprika - Substitute with ancho chili powder: Ancho chili powder has a mild heat and a slightly sweet, smoky flavor that can replace paprika.

• ground turmeric - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• ground cinnamon - Substitute with ground allspice: Allspice has a warm, sweet flavor that can mimic the taste of cinnamon in savory dishes.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still work well in the recipe.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the marinade.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent and should be used in smaller quantities.

• Allow the chicken shawarma to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Place the cooled chicken in an airtight container. For best results, use a container that fits the amount of chicken snugly to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the shawarma within 3-4 days. This ensures the flavors remain fresh and the meat stays tender.
• For longer storage, wrap individual portions of the chicken shawarma in plastic wrap or aluminum foil. This makes it easier to reheat only what you need.
• Place the wrapped portions in a freezer-safe bag or container. Label the bag with the date to keep track of its freshness.
• Freeze the chicken shawarma for up to 3 months. This maintains the quality and flavor of the meat.
• When ready to eat, thaw the chicken in the refrigerator overnight. This gradual thawing process helps retain the texture and moisture.
• Reheat the shawarma in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps keep the meat juicy.
• Alternatively, you can reheat the chicken in a skillet over medium heat. Add a splash of olive oil to prevent sticking and to enhance the flavor.
• Serve the reheated chicken shawarma with fresh pita bread, vegetables, and your favorite sauces for a quick and delicious meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken shawarma on a baking sheet.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the chicken is warmed through.
  5. For a slightly crispy edge, remove the foil for the last 2-3 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the leftover chicken shawarma in the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until the chicken is hot and slightly crispy.

• Microwave Method:

  1. Place the leftover chicken shawarma on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes.
  4. Check the temperature and stir the chicken.
  5. Continue heating in 30-second intervals until the chicken is thoroughly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken shawarma in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if necessary.

• Sous Vide Method:

  1. Place the leftover chicken shawarma in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove the chicken from the bag and give it a quick sear in a hot skillet with a bit of olive oil for added texture.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the chicken thighs evenly.

• Measuring spoons: Essential for accurately measuring the spices and other ingredients.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for mixing the marinade ingredients thoroughly.

• Plastic wrap: Used to cover the mixing bowl while the chicken marinates in the refrigerator.

• Baking sheet: A flat sheet used to bake the marinated chicken thighs in the oven.

• Oven: Preheated to 425°F (220°C) for cooking the chicken.

• Tongs: Helpful for placing the marinated chicken on the baking sheet and turning it if needed.

• Knife: Used to slice the cooked chicken thinly after it has rested.

• Cutting board: A surface for slicing the cooked chicken.

• Serving platter: To present the sliced chicken shawarma along with pita bread, fresh vegetables, and sauces.

• Refrigerator: For marinating the chicken for at least 1 hour or overnight.

Marinate in advance: Prepare the marinade the night before and let the chicken soak overnight for maximum flavor and convenience.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Sheet pan method: Cook the chicken and vegetables together on one sheet pan to save on cleanup time.

Pre-chopped veggies: Buy pre-chopped vegetables to cut down on prep time.